Chicken Pot Pie Dumplings

These come from No Whine With Dinner, a cookbook that has seriously proved its value.  Not everything from this book has been a home run, but there have been far more hits than misses, and for the most part it’s been kid-friendly without being bland or over-salted.  (We shall not speak of the horror that was the Smiley Face Casserole.  Nor shall we ever make that one again.)

These were tasty and adorable – chicken pot pie filling in egg roll wrappers baked in muffin tins.  I think I’ll keep the concept in mind and make pizza or taco dumplings next.

  • 1 large carrot, 1 small onion, 2-3 stalks celery (mirepoix)
  • 2 cloves garlic
  • 2 boneless skinless chicken breasts (1 lb total), diced
  • 2 tsp chopped fresh tarragon
  • 1 cup chicken broth
  • 4 tsp cornstarch
  • 3/4 cup each frozen peas & frozen corn
  • grated Parmesan cheese
  • salt & pepper
  • 12 egg roll wrappers

Preheat the oven to 350.

In a large skillet, heat 1-2 tbsp olive oil and add mirepoix.  Saute until softened and starting to brown.  Add chicken, garlic, tarragon, salt & pepper, cook until chicken is just cooked through, about 5 minutes.

Whisk together chicken broth and cornstarch, add to skillet with peas & corn.  Simmer about 2 minutes until mixture has thickened.

Gently drape egg roll wrappers into muffin tins and add 1/4 cup filling to each.  Top with parmesan cheese and bring the edges of the wrappers together to form bundles.  Brush tops with vegetable oil and bake for 12-15 minutes or until tops are golden brown.

Chicken Pot Pie Dumplings


Dylan Report: He very happily ate everything except the chicken (getting protein into this kid that’s not cheese is always a chore), so these will definitely be going into our regular rotation.

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